Moo-fins for Moms

I do love a good moo-fin. Oh, I'm sorry, normal people call them muffins - my family calls them moo-fins... or maybe I just called them moo-fins. My moms' group was having a retreat for the leadership group and breakfast was potluck. I signed up to bring a coffee cake - but decided muffins were just as good - likely better. These muffins are awesome. I knew I'd be strapped for time so a few days ahead I combined the wet with the wet, the dry with the dry, left the butter out the night before and made the topping. I called it good. The morning of the breakfast I mashed the now room temp butter into the wet, stirred the dry in. Scooped it in my moo-fin liners with the topping in the middle and on the top and then my house smelled amazing. These muffins - even though I made them in a strange way - were wonderful. Nicholas pleaded that I make one with apples as we had done a few weeks earlier, I opted not. (Maybe it was because he'd woken me up at 4:45 AM... 30 minutes earlier than we have to pull him from his bed half asleep on a school morning.....) I did have a few muffins for him to sample when I got home - but not many. As I left people were grabbed them from my tray wanting to take some home. I already have plans to make these again in a week or so since the split wet/dry worked so well. Seems these will be a delicious treat in Wisconsin when we go there for a fun weekend.

Sour Cream Coffee Cake Muffins
For the streusel
½ cup all-purpose flour
½ cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, cut into ½ inch pieces
For the batter
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup unsalted butter, softened to room temperature
1/3 cup vegetable or canola oil
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to combine. Using a fork or a pastry cutter, add the butter pieces and work into the dry mixture until well incorporated. Set aside.
To make the batter, in another medium bowl, add the flour, baking powder, baking soda and salt and whisk together. Set aside.
In the bowl of stand mixer, beat together softened butter, oil, and sugar and mix well. Add the eggs one at a time, mixing well after each egg is added.
Keeping the mixer on a low speed, slowly add in the sour cream and vanilla and finally the flour mixture and mix until fully combined, but being careful not to over mix the batter. (Once you’ve turned off the mixer, using a spatula, give the mixture one additional stir by hand just to make sure that all of the wet ingredients from the bottom are completely mixed into the flour mixture.)
Spoon a heaping tablespoon of batter into each prepared muffin cup. Then sprinkle some of the streusel mixture on top of the batter. Divide the remaining batter into the muffin cups (spoon on top of the streusel layer) and then divide the remaining streusel over each muffin, sprinkling it over the batter.
Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Remove the pan from the oven and remove each muffin to a wire rack to cool completely.